Braised Ox Shoulder with Glazed Onions and Citrus Polenta
Total Time5 hours hrs 30 minutes mins
Servings: 5 people
Ox shoulder
- 4 tbsp Vegetable oil
- 1,5 kg Ox shoulder
- 1 pinch Salt and pepper
- 1 tbsp Powdered sugar
- 2 tbsp Tomato paste
- 1 Fresh celery
- 1 Leek
- 1 Carrot
- 2 Onions
- 1 Garlic bulb
- 750 ml Red wine
- 500 ml Port red
- 1 L Dark veal stock
- 1 tbsp Peppercorns white
- 5 Bay leaves
- 1 Sprig of thyme
- 1 tbsp Cold butter
Glazed onions
- 1 tbsp Sugar
- 1 Star anise
- 250 g Pearl onions
- 1 pinch Fleur de sel
- 250 ml White wine
- 1 Sprig of thyme
- 1 Rosemary sprig
- 1 Bay leaf
- 50 g Cold butter
Citrus polenta
- 200 ml Vegetable broth
- 200 g Cream
- 50 g Butter
- 1 pinch Salt and pepper
- 1 pinch Freshly grated nutmeg
- 1 tbsp Citrus jam
- 0,5 Lemon
Citrus polenta
For the citrus polenta, bring the vegetable stock, cream and butter to the boil. Stir in the polenta and season with salt, pepper and nutmeg. Stir in the citrus jam and lemon zest.
Serving: 100g | Calories: 160kcal | Carbohydrates: 4.2g | Protein: 5.5g | Fat: 11.1g